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Parve
Easy
20 Minutes
Diets 
A blend of flavors and textures that will have everyone clamoring for seconds. I made this last week for Shabbat, intending to serve it at both meals. It was hardly enough for one! I love that you can make the different components of the ice cream at your convenience and put it together before serving. With its lightly flavored ice cream and fruity sauce, this recipe smacks of summer. Watch the video.
1 8-oz. (225-g.) container Gefen Non-dairy Whipped Topping
2 teaspoon Gefen Vanilla Sugar
4 pasteurized eggs
1/3 cup sugar
1 16-ounce (450-gram) bag frozen strawberries, slightly defrosted
1 teaspoon freshly squeezed lemon juice
1 package Gefen Strawberry Jell or other red-colored gelatin
1/2 cup hot water
1 tablespoon margarine
1/3 cup Gefen Corn Syrup
2 tablespoons sugar
pinch salt
3 cups Gefen Cornflake Crumbs or other crushed cornflakes
Beat whipped topping in the bowl of a mixer and add the vanilla sugar. Add eggs one at a time and sugar. Beat until all incorporated.
Freeze in a medium-sized container or pan.
Blend strawberries with lemon juice in a food processor using the knife attachment.
Mix gelatin with the hot water and pour into processor. Blend well.
Pour ino a container and freeze. Defrost before using. If using within a few days, you can keep refrigerated.
In a medium-sized saucepan, melt margarine, corn syrup, sugar, and salt. When the mixture bubbles, remove from heat and add cornflakes. Mix well.
Pour out onto baking paper on a flat surface and allow to cool.
Crumble up, place in a bag or container, and freeze.
Pour a generous amount of sauce on a dessert plate. Top with a scoop of vanilla ice cream. Sprinkle crumbs over all. Garnish with a mint leaf if desired. Enjoy!
Photography: Lisa Monahan. Food Styling: Chanie Nayman.
How Would You
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Missing instructions? Hi, it seems like this recipe is missing the part about where and when to the fruit (which I only know about from watching the video).
Recipe is good, but for a healthier crunch, I just combined the cornflakes with maple syrup as opposed to corn syrup, margarine, etc